Mongolian "Beef"

Happy Mushroom Monday!

This week’s recipe is so incredibly delicious, I wish you could lick the screen and taste it (I don’t recommend this though so please don’t lick your screen...ha!) Mongolian beef used to be my absolute favorite Asian dish! I didn’t realize how much I missed it until my family I recently went to have Asian takeout and I had to substitute tofu for the beef. Although the tofu was absolutely delish, it just didn’t quite hit the same not as the beef so I knew I needed to try and make a plant based alternative! This is the creation, and I have to say it’s better than any Asian take-out I’ve ever had.

My go to way to prepare mushrooms for most recipes is to saute them. For this recipe though, I knew I needed some other way to prepare the mushrooms that gave them a ‘breaded’ type of feel that you typically get with mongolian beef. With just a little oil and some cornstarch, I achieve just that! This preparation method would be a delicious way to make simple mushroom sandwiches too, so make sure to save this recipe for future use!

For the side, you can use brown rice or jasmin to make it feel more ‘authentic’ take-out but another alternative would be the protein packed grain -- quinoa. Serve with a side of spring rolls or lettuce wraps and you have an absolute mouth-watering meal that is healthy and so delicious you’ll never know it’s not take-out. Let’s get started!

Heat large skillet of medium heat. Add 1 Tablespoon oil and coated mushrooms. Cook for 8-10 minutes or until the mushrooms turn golden brown. Making sure to stir often but gently. After golden brown, reduce heat to low.

To browned mushrooms add in green onions and slowly add in the sauce. Stirring gently until thickened.

Serve over bed of rice.

If I had to choose one recipe to make ASAP, this would be it! You may even want to make a double batch, because I know you’re family will be coming back for seconds! Comment below and let me know what you think, I love hearing from you <3